WESTERN OMELET QUICHE
Steps:
- Preheat the oven to 375°F. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes. Set aside.
- In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes..
- Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par baked pie shell.
- Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked vegetables to the custard.
- Pour 1/2 over the first layer of ham and cheese then repeat ham, cheese and custard.
- Place onto a baking sheet and place into the oven. Bake for 10 minutes.
- Lower the oven temperature to 350°F and continue to cook for an additional 30-40 minutes.
- Rest on a cooling rack for at least 30 minutes before serving.
Nutrition Facts : ServingSize 1 piece, Carbohydrate 13 g, Protein 16 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 237 mg, Sodium 798 mg, Fiber 1 g, Sugar 1 g, Calories 404 kcal
WESTERN OMELET QUICHE
This Western Omelet Quiche is the perfect answer to serving up omelets for a crowd without standing over the stove to make individual omelets. Colorful and healthy ingredients baked together in a creamy custard inside a deep dish pie shell.
Provided by Lisa Kerhin
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes and remove from oven. Set aside.
- In a small skillet, melt the butter and sauté the sliced green onion, green pepper, and red pepper until softened. This takes about 2-3 minutes.
- Layer ½ of the ham and ½ of the shredded cheese on the bottom of the par-baked pie shell.
- In a medium bowl, Combine the heavy cream, eggs and seasonings and whish until fully combined.
- Add the cooked vegetables to the egg mixture.
- Pour ½ of the egg and vegetable mixture over the first layer of ham and cheese then repeat with the rest of the ham and cheese. Finally, pour the rest of the egg and vegetable mixture over the layer of ham and cheese.
- Cover a baking sheet with foil for easy clean-up. Place quiche onto baking sheet and then place into the oven. Bake for 10 minutes.
- After the 10 minutes, lower the oven temperature to 350 degrees and continue to cook the quiche for an additional 30-40 minutes. To check for doneness, insert a clean knife and if it comes out clean, it's down. The top should turn a nice golden brown.
- Rest on a cooling rack for at least 30 minutes before serving.
WESTERN OMELET QUICHE
A Western omelet quiche recipe I made with some leftover ingredients that I had; very nice texture and flavor!
Provided by Patti Loos
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place pie crust in a 9-inch glass pie plate.
- Cook ham in a skillet over medium heat until it no longer looks moist, about 3 minutes. Remove from heat and cool to room temperature.
- Combine Cheddar cheese, milk, eggs, bell pepper, onion, garlic, black pepper, sugar, and salt in a bowl. Stir in ham. Pour into the prepared pie crust.
- Bake in the preheated oven until crust is golden, top is starting to color, and filling is set, about 1 hour.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 15.5 g, Cholesterol 150.8 mg, Fat 28.2 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 13.3 g, Sodium 798.5 mg, Sugar 3.7 g
WESTERN OMELET
This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.
Provided by aDsm
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
- Beat eggs together in a bowl; season with salt and pepper.
- Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
- Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 5.5 g, Cholesterol 412.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 793.1 mg, Sugar 2.8 g
5-MINUTE OMELET RECIPE
Steps:
- Gather the ingredients.
- In a glass mixing bowl , crack the eggs and beat them until they turn a pale yellow color.
- Heat a heavy-bottomed 6- to 8-inch nonstick sauté pan over medium-low heat. Add the butter and let it melt.
- Add the milk to the eggs and season to taste with salt and pepper. Then, grab your whisk and whisk like crazy-you're going to want to work up a sweat here. If you're not up for that, use an electric beater or stand mixer with the whisk attachment. Whatever device you use, the goal is to beat as much air as possible into the eggs.
- When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir. Let the eggs cook for up to 1 minute or until the bottom starts to set.
- With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
- Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
- Gently flip the omelet over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
- If you're adding mushrooms, cheese, fresh herbs, or other ingredients, now's the time to do it. Spoon the filling across the center of the egg in a straight line.
- With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so (again, don't let it get brown).
- Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
- Serve and enjoy.
Nutrition Facts : Calories 275 kcal, Carbohydrate 2 g, Cholesterol 408 mg, Fiber 0 g, Protein 14 g, SaturatedFat 12 g, Sodium 409 mg, Sugar 2 g, Fat 23 g, ServingSize 1 serving, UnsaturatedFat 0 g
QUICHE LEEKRAINE
Provided by Georgina Hayden
Categories Mains Jamie Magazine Eggs Alfresco Easter treats Mother's day Starters
Time 40m
Yield 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/gas 4.
- Trim and finely slice the leeks, then sautée with a splash of oil until soft and sticky.
- Chop the bacon, then fry in a separate pan until golden. Coarsely grate the cheese.
- Whisk together the eggs, then stir through the cheese, milk, leeks, bacon and a good pinch of seasoning.
- Place the pastry case onto a baking sheet, then pour the mixture into the case and bake for 25 to 30 minutes, or until golden.
- Delicious served with a mixed green salad.
Nutrition Facts : Calories 482 calories, Fat 33.9 g fat, SaturatedFat 13.9 g saturated fat, Protein 18.3 g protein, Carbohydrate 28 g carbohydrate, Sugar 4.9 g sugar, Sodium 1.8 g salt, Fiber 3.3 g fibre
QUICHE LORRAINE
Perhaps the most famous quiche, Lorraine is named for its region of origin in France. The classic recipe contains no cheese, only eggs, cream, and thick chunks of slab bacon, perfect for a family-friendly brunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes one 11-inch quiche
Number Of Ingredients 7
Steps:
- On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 13-inch circle from dough. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
- Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
- Cook bacon in a large skillet over medium heat until browned, about 10 minutes. Transfer with a slotted spoon to paper towels to drain.
- Whisk eggs, cream, salt, and pepper in a medium bowl. Pour mixture into tart shell, and scatter the bacon strips on top. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.
THE WORLD'S BEST WESTERN OMELET
Craving a big, fluffy, cheesy omelet like the kind you can order at your favorite breakfast restaurant? Here it is! We've stuffed this one with lots of onion, green pepper, and ham to create The World's Best Western Omelet. Once you see how easy it is, you'll be making overstuffed omelets all the time!
Provided by Ginsburg Enterprises
Categories Eggs
Number Of Ingredients 9
Steps:
- In a medium nonstick skillet over medium heat, heat oil until hot. Add ham, bell pepper, onion, garlic powder, and salt. Saute 4 to 5 minutes, or until veggies are tender. Remove from skillet and set aside.
- Coat skillet with cooking spray and place over medium heat.
- In a medium bowl, beat eggs with water. Add to skillet and with a rubber spatula, gently stir, pushing the cooked portion of the eggs to the center of the pan.
- When eggs firm up and are no longer liquidy, sprinkle half the omelet with cheese and top with ham mixture. Cook until cheese is melted. Slide omelet onto platter, fold over filling, cut in half, and serve.
WESTERN OMELET QUICHE
No matter the diner, my breakfast order is always a western omelet. Here I've combined the classic flavors of bell pepper, ham and cheese into a creamy quiche. The trick is par baking the crust and precooking the peppers for a quiche with a smooth texture and knockout flavor.
Provided by Dan Langan
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a rack in the bottom third of the oven and preheat the oven to 450 degrees F. Place a sheet pan on the bottom rack to heat up.
- Lightly spray a 9-inch standard pie pan with nonstick spray. Line the pan with the crust, turn under any excess crust and then crimp the edges. Take a large square of parchment paper and crumple and unfold it twice to make it more flexible. Lay the parchment over the dough, pressing it into place, then fill the parchment with pie weights, dried beans or rice so that the pan is filled completely. If using a homemade pie crust, freeze the pie shell for 10 minutes.
- Place the pie shell in the oven on the preheated sheet pan and bake until the edges are golden, 10 to 12 minutes. Remove from the oven, remove the parchment lining and weights and bake until the center no longer looks raw, 3 to 4 minutes longer.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper and a pinch of salt and cook just until the pepper develops some color, 3 to 4 minutes. Transfer the peppers to a bowl. Add the ham to the skillet and cook until it begins to develop some color, 4 to 5 minutes. Stir in the scallion whites (reserve the greens for garnish) and remove the pan from the heat. Set aside.
- Whisk the eggs in a medium bowl until smooth. Whisk in the half-and-half, 3/4 teaspoon salt, onion powder and black pepper to taste. Whisk until smooth and then whisk in half the cheese. Place the peppers and ham over the crust and then pour over the egg mixture. Top with the remaining cheese.
- Lower the oven temperature to 350 degrees F and bake the quiche until the outer half is set and the center just wobbles slightly, 40 to 45 minutes. The internal temperature of the quiche will be about 160 degrees F.
- Cool the quiche for at least 30 minutes before garnishing with scallion greens. Serve warm or room temperature, or wrap well and refrigerate to serve chilled.
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